Pineapple Quick Bread Recipe

Bright, tangy, and melt-in-your-mouth moist, Pineapple Quick Bread is a recipe I reach for whenever I crave a sunshiny treat that’s as easy as it is irresistible. Each bite delivers a burst of sweet pineapple, a hint of tang from cream cheese and sour cream, and a soft, tender crumb that’s finished off with a luscious pineapple glaze. Whether you’ve got eager brunch guests or just want to brighten a weekday afternoon, this Pineapple Quick Bread never fails to impress—and never lasts long once sliced!

Ingredients You’ll Need

The beauty of Pineapple Quick Bread is how it transforms simple, classic ingredients into a tropical delight. Each component plays its own role, so let’s break down why these basics are your ticket to golden, flavorful success.

• All-purpose flour: Gives the bread its structure and a tender crumb—no specialty flours needed here.
• Baking soda: Adds height and gentleness, helping the bread rise beautifully and stay light.
• Salt: Enhances every other flavor in the loaf, making the sweetness really pop.
• Cream cheese (softened): Creates a rich, creamy texture and a subtle tang that’s irresistible.
• Sugar: Sweetens the bread and gives the crust a lovely golden finish.
• Vanilla extract: Layers in warmth and aroma, rounding out the sweet pineapple notes.
• Large egg (beaten): Binds all the ingredients together for the perfect texture.
• Sour cream: Adds extra moisture and a gentle, tangy depth to every bite.
• Crushed pineapple (1 20 oz can, drained—reserve juice): The star of our quick bread, bringing tropical flavor and moistness.
• Powdered sugar: Used in the glaze to sweeten and thicken.
• Reserved pineapple juice: Gives the glaze that extra punch of fruity flavor.

How to Make Pineapple Quick Bread

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). This gives your bread a steady, reliable rise. Next, prepare a standard bread pan by greasing it thoroughly—this ensures your Pineapple Quick Bread slips right out once baked, and makes cleanup a breeze.

Step 2: Mix Dry Ingredients

In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt. This quick swish with a whisk helps the baking soda and salt spread evenly through the flour, laying the foundation for a perfect texture in your finished loaf.

Step 3: Prepare Wet Ingredients

Grab a large bowl for the wet ingredients. With a stand mixer or handheld beaters, blend the softened cream cheese, sugar, vanilla extract, and beaten egg until the mixture is smooth and creamy. This is the step where those luxurious, tangy notes and all of the bread’s moist richness begin.

Step 4: Combine Mixtures

Now, gradually add the dry flour mixture into the wet cream cheese mixture. Stir gently—just until everything comes together. Fold in the sour cream for an extra tender crumb, then add the drained crushed pineapple and fold until evenly distributed. Overmixing can make your quick bread tough, so a light hand is your best friend here.

Step 5: Bake the Bread

Pour your lush batter into the prepared bread pan, spreading it evenly. Pop it in the oven and bake for 55 to 60 minutes. When a toothpick inserted in the center comes out clean, you know it’s ready! Let the bread cool in the pan for 15 to 20 minutes, then transfer it to a wire rack. This helps the bread set and makes slicing so much easier.

Step 6: Prepare the Glaze

In a small bowl, stir together the powdered sugar and the reserved pineapple juice until you have a drizzle-worthy glaze. Add the juice a bit at a time; you’re aiming for a thick yet pourable consistency. If you want a little more pineapple punch in your glaze, go ahead and splash in that extra tablespoon of juice.

Step 7: Glaze and Serve

Once your bread is completely cool (trust me, patience pays off here), drizzle that golden pineapple glaze generously over the top. Slice and serve to wild applause from family or friends, or just enjoy the first slice on your own—you’ve earned it!

How to Serve Pineapple Quick Bread

Garnishes

For a picture-perfect finish, sprinkle the glazed loaf with a little extra powdered sugar or a shower of toasted coconut. Thin slices of fresh pineapple or even a sprig of mint tucked beside each slice also add visual flair and a fun pop of color.

Side Dishes

Pineapple Quick Bread shines on its own, but it also makes a smashing duo with a bowl of creamy Greek yogurt and fresh berries. Pair a slice with a bright fruit salad or a generous scoop of vanilla ice cream for dessert—you honestly can’t go wrong.

Creative Ways to Present

For brunch tables, cut the loaf into generous cubes and pile them high on a lovely platter, with the glaze drizzled over just before serving. Or try toasting thick slices for an afternoon pick-me-up—when warmed, the pineapple aroma is simply irresistible!

Make Ahead and Storage

Storing Leftovers

Leftover Pineapple Quick Bread can be kept fresh for several days. Wrap the cooled, glazed loaf tightly in plastic wrap or place it in an airtight container; it will stay soft and moist on the counter for up to 3 days. For longer freshness, refrigerate for up to a week.

Freezing

This bread freezes beautifully, making it perfect for prepping ahead! Simply wrap slices or the entire cooled loaf (minus the glaze for best results) in plastic wrap, then slip it into a freezer bag. Freeze for up to 2 months. Thaw overnight at room temperature, then add the glaze before serving.

Reheating

To enjoy that fresh-baked flavor, gently warm slices in the microwave for 10–15 seconds, or toast them for a delightfully crispy edge. If you’ve frozen the loaf, let it come to room temperature and then microwave or toast as you like.

FAQs

Can I use fresh pineapple instead of canned?

Yes, you can absolutely use fresh pineapple—just chop it finely and drain any extra juice to match the consistency of the recipe. Keep in mind that canned pineapple is often a bit sweeter and more tender, so your bread might be slightly tangier with fresh.

What size bread pan should I use?

A standard 9×5 inch loaf pan works perfectly for this Pineapple Quick Bread. If you’re using a smaller or larger pan, just keep an eye on the baking time and check for doneness with a toothpick.

Can I make this recipe gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free blend. Just double-check that your mix contains xanthan gum or another binder for the best texture.

How do I keep my quick bread moist?

Moisture is baked right in thanks to the sour cream, cream cheese, and pineapple, but to keep your Pineapple Quick Bread extra tender, make sure not to overbake. Store slices wrapped well to prevent them from drying out.

Can I add nuts or coconut?

Definitely! Chopped pecans, walnuts, or shredded coconut are fabulous stirred right into the batter before baking. These add wonderful crunch and a bit of extra tropical flair.

Final Thoughts

Now that you know every secret to Pineapple Quick Bread, I hope you’re as excited as I am to whip up your own loaf and share its sunshine-bright flavor with friends and family. Don’t be surprised if it becomes your new go-to for brunches, snacks, or just-because moments—you really can’t go wrong with this slice of tropical bliss!

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